Best 2 Christinas Jerk Shrimp Stir Fry Recipes

Embark on a culinary journey to Jamaica with Christina's Jerk Shrimp Stir-Fry – a tantalizing fusion of bold flavors and vibrant colors that will tantalize your taste buds. This delectable dish is a symphony of savory jerk spices, succulent shrimp, and an array of crisp vegetables, all brought together in a sizzling stir-fry. Prepare to be captivated by the harmonious blend of heat, sweetness, and aromatic herbs that define Jamaican cuisine. In addition to the main recipe, this article also features three enticing variations: a vegetarian stir-fry for those with a plant-based preference, a spicy shrimp stir-fry for those who crave an extra kick, and a coconut shrimp stir-fry that adds a touch of tropical sweetness. Get ready to explore the vibrant flavors of Jamaica with these irresistible jerk shrimp stir-fry recipes.

Let's cook with our recipes!

SHRIMP STIR-FRY

Shrimp Stir-Fry image

This shrimp stir-fry recipe is simple and fast. It cooks in about 5 minutes, so be sure to prep all your ingredients and cook the rice in advance.

Provided by Food Network Kitchen

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 pound large shrimp, peeled and deveined
Kosher salt
2/3 cup chicken stock or low-sodium chicken broth
2 tablespoons Shaoxing wine or dry sherry
1 tablespoon soy sauce
1 tablespoon cornstarch
2 teaspoons sugar
Freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, optional
3 tablespoons vegetable oil
3 cloves garlic, minced (about 2 tablespoons)
1 teaspoon finely grated fresh ginger
1 scallion, chopped, white and green parts separated
6 ounces snow peas, strings removed if necessary
2 ounces red bell pepper, thinly sliced (about 1/2 cup)
4 cups cooked rice, for serving

Steps:

Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.

CAJUN SHRIMP STIR FRY

Cajun Shrimp Stir Fry image

I got this out of a magazine called "Clean Eating" This is low in fat and sugar. Both DH and I found it to be outstanding. It may say fry but there is nothing fatty about it. It would also be great on the Weight Watchers program.

Provided by teresas

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb large shrimp, peeled and deveined
1 tablespoon cajun seasoning
2 teaspoons canola oil
2 green peppers, seeded, inner ribs removed and cut into strips
2 red peppers, seeded, inner ribs removed, and cut into strips
2 garlic cloves, minced
1/2 cup white wine (have a glass while cooking if you need to unwhine)
1 tablespoon lemon juice
hot sauce
2 cups cooked brown rice

Steps:

Toss shrimp with Cajun spice seasoning and set aside.
Heat 1 tsp oil in large skillet and saute' peppers for 6 minutes over medium-high heat.
Turn heat down and add minced garlic, stirring constantly so that garlic doesn't burn.
Remove peppers and garlic from pan, wipe pan out with paper towel.
Return pan to medium-high heat, and heat remaining tsp of oil.
Add shrimp and cook approximately 3 minutes, stirring frequently.
Add wine (don't forget about yours) and lemon juice, peppers and garlic, and cook for 2 to 3 minutes.
Season with hot sauce; serve each portion over 1/2 cup cooked brown rice.

Tips:

Use fresh shrimp. Fresh shrimp will give your stir-fry the best flavor and texture. If you can't find fresh shrimp, frozen shrimp will work, but be sure to thaw them completely before cooking.
Marinate the shrimp in the jerk sauce for at least 30 minutes. This will help the shrimp to absorb the flavors of the sauce and make them more flavorful.
Use a hot skillet. A hot skillet will help to sear the shrimp and prevent them from sticking. Be sure to preheat your skillet over medium-high heat before adding the shrimp.
Cook the shrimp in batches. Don't overcrowd the skillet with shrimp. Cook them in batches so that they have room to brown and cook evenly.
Stir-fry the vegetables until they are tender-crisp. You don't want the vegetables to be mushy, so be careful not to overcook them.
Serve the stir-fry immediately. Stir-fry is best served hot, so don't let it sit around for too long before serving.

Conclusion:

Christina's jerk shrimp stir-fry is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The jerk sauce gives the shrimp a unique and flavorful taste that is sure to please everyone at the table. Serve this stir-fry with rice, noodles, or your favorite side dish for a complete meal.